Description
A quick and impressive shrimp alfredo recipe that’s comforting and ready in 30 minutes.
Ingredients
- Fettuccine pasta
- Large shrimp, peeled and deveined
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- Freshly minced garlic
- Heavy cream
- Chicken broth
- Freshly grated Parmesan cheese
- Sliced mushrooms
- Italian seasoning
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook fettuccine in salted water until al dente. Drain and set aside.
- Heat olive oil and 1 tablespoon butter in a skillet. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- Add remaining butter to the skillet. Sauté mushrooms until tender and golden brown, about 4-5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add heavy cream and chicken broth. Simmer gently. Gradually stir in Parmesan cheese and Italian seasoning until the sauce is thick and smooth.
- Add cooked fettuccine and shrimp to the skillet with the sauce. Toss to coat. Garnish with parsley and serve immediately.
Notes
- Ensure shrimp are cooked through but not overcooked to maintain juiciness.
- Adjust seasoning with salt and pepper as needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American